Daily Vegan Lunch for 16 February, 2013: Low Fat Mild Eggplant Blender Bharta


2 cups roasted eggplant — roast unskinned eggplant, cut in half, on cookie sheet in the oven for 40 minutes at 400 degrees, no need to add oil
1 cup roasted sweet red pepper — same directions for eggplant, except cooking time is only 20 minutes

1.5 cups onion, chopped
2 cloves garlic
1 tablespoon oil


3/4 teaspoon garam masala (generic Indian spice blend that has nutmeg in it)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon mustard seeds or prepared mustard
1 teaspoon turmeric

cayenne pepper or tabasco sauce, to taste

Fry onion in a small pan over medium heat in oil. Add spices, they will become fragrant. Add garlic last and hot cayenne or tabasco, if using.

Put eggplant and peppers in a blender. Add onion-spice mixture and blend until completely smooth. Serve with rice, warmed tortillas, or pita bread.

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